Apricot Almond Bars

1 hours Prep: 15 minutes Cook: 40 minutes

1587 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients


Almond topping
1 1/2	cups	sugar
3	cups	almonds	blanched, sliced
4	each	egg whites
2	tablespoons	flour, all-purpose
1/2	teaspoon	cinnamon
1/4	teaspoon	nutmeg	freshly grated

Crust
2 1/2	cups	flour, all-purpose
1/2	cup	sugar
1	cup	butter
2	each	egg yolks

Apricot glaze
1/2	cup	apricot preserves
1	tablespoon	water

Chocolate glaze
3	ounces	chocolate (semi-sweet)	semi-sweet
1	ounce	chocolate unsweetened

Directions

Preheat oven to 350F. Line a jelly-roll pan with foil.

Almond topping: In top of double boiler over hot water, combine all ingredients. Cook, stirring occasionally, until mixture reaches 110F on candy thermometer. Remove from heat and set aside.

Crust: In a large bowl combine flour and sugar. Cut in butter until mixture is crumbly, add egg yolks.

With hands, mix into a smooth dough. Press into prepared pan and prick with fork.

Bake for 15 minutes. Remove from oven and spread almond topping over crust. Return to oven and bake for 20 minutes longer.

Apricot Glaze: Meanwhile, in a small saucepan melt the apricot preserves with water over low heat.

Strain through a fine sieve. Brush glaze over baked almond topping immediately after pan comes out of the oven. Cool pan on rack.

Cut into 2 inch squares when cool.

Chocolate Glaze: In top of double boiler over hot water, melt semisweet and unsweetened chocolate together. Drizzle on top of cookies. Allow to set.

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Nutrition Facts

Serving Size 331g

Amount per Serving

Calories 1587 50% of calories from fat

	% Daily Value*
Total Fat 89.0g	136%
Saturated Fat 36.0g	180%
Trans Fat 0.0g
Cholesterol 122mg	41%
Sodium 332mg	14%
Total Carbohydrate 188.0g	63%
Dietary Fiber 12.0g	48%
Sugars 112.0g
Protein 25.0g	50%

Vitamin A	28%		Vitamin C	0%
Calcium	21%		Iron	45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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